This dough also makes excellent cinnamon rolls. The recipe is large enough that you can do 24 rolls and 20-24 cinnamon rolls if you play your cards right.

Ingredients

3 cups warm water

2 tbsp + 1½ tsp yeast

1 tbsp sugar

1 /4 cup butter, melted

¼ cup milk

2 eggs, slightly beaten

1 tbsp + ¼ tsp salt

10 cups flour (can be up to 4 or 5 cups wheat and still get great results)

⅔ cup sugar

¼ cup shortening

Instructions

Add yeast and sugar to warm water and let sit for 3-5 minutes

Add melted butter (cooled), milk, eggs and salt to yeast mixture

In a large bowl combine flour and sugar. Stir until combined

Using your hand crumble shortening into flour until it is barely noticable

Pour liquid yeast mixture into flour mixture

Using a large wooden spoon, stir until well combined.

When dough starts to come together, ditch the spoon and use your hand to knead the dough for approx. 2 minutes until it comes together in a nice ball.

Place dough in a warm area, covered, until it doubles in size. (I do this in my oven. While I mix the dough I heat the oven to 195 degrees. then I turn the oven off right before I put the covered dough in. This step cuts back on time dramatically. Dough will be doubled in 15-30 minutes.)

After dough has doubled in size, punch it down and knead with your hands one more time for 2 minutes. If dough is a bit sticky sprinkle it with flour as needed.

Prepare pans and form dough into 2 inch balls and place onto cooking sheets. I like rolls to be touching so I have to pull them apart when they are done. If you don’t like that place them at least 1-2 inches apart on your cooking sheet. I cook mine close together in 9×13 pans.

When dough is formed into rolls and placed on pans, cover and allow to rise until almost doubled again. I put my pans top of the oven while it is preheating and this step usually only takes 15-20 minutes.